Traditional recipes

Super spelt soda bread recipe

Super spelt soda bread recipe

  • Recipes
  • Dish type
  • Bread

Spelt is an excellent candidate for soda bread and makes a tasty loaf that some people find easier to digest than regular wheat. This bread calls for sesame seeds, as well, but you can omit them if liked, or substitute them for another seed, like sunflower.

42 people made this

IngredientsMakes: 2 loaves spelt soda bread

  • 960g spelt flour
  • 70g sesame seeds
  • 1/2 teaspoon salt, or to taste
  • 1 tablespoon treacle
  • 2 teaspoons bicarbonate of soda
  • 1L milk

MethodPrep:5min ›Cook:1hr10min ›Ready in:1hr15min

  1. Preheat the oven to 180 C / Gas 4. Grease two 900g loaf tins.
  2. In a large bowl, mix together the spelt flour, sesame seeds, salt, treacle, bicarb and milk until well blended. Divide the mixture evenly between the prepared tins.
  3. Bake for 1 hour and 10 minutes in the preheated oven, or until golden.


Placing a tin of the same size over the top of the loaf while baking gives it a lovely crust.

Recently viewed

Reviews & ratingsAverage global rating:(162)

Reviews in English (136)

I made this recently because I had a bag of Spelt flour left over from a recipe for Brownies I had made for my daughter. I halved the ingredients to make one loaf, had to use crushed Almonds, nothing else in the cupboard and Almond milk as I am diary free. It was easy to pull all the ingredients together and as there is no waiting around to "prove" it the mix (quite wet) is simply poured into a bread tin. It took an hour in the oven, (175c in a fan oven) and had a firm crust.I thought it was fine, an easy quick bread to make but a little disapointed as it was not as light as I thought it would be. I put this down to myself as I may not have mixed the ingredients enough.I will probably make it again and try to improve my techniques in the prep stage but I think a 3 star rating is all I can give for a first time effort.-23 Apr 2017

by Christina Menchenton

As far as spelt bread recipes go, this is by far the best I've tried. It is also very forgiving and easy to experiment with. I have tried this recipes with flax, sesame and sunflower seeds (in various combinations) and it has turned out well every time. Much like other reviewers, I add honey (about 1/8 cup) and 1 tsp of xantan gum when I have it. Another to die for combination my family enjoys is cinnamon raisin. 3/4 cups raisins (soaked in water for 15 minutes and drained) and cinnamon to taste (approx 2tsp for me)... when toasted with butter is fantastic!-20 Mar 2007

by Tracy N.

This recipe IS truly simple & very user friendly. I dont normally bake bread, but due to my sons wheat allergy, I thought I'd try this spelt recipe. Now...not being totally equiped with all ingredients, I used alot of substitutes. ie: had no sesame seeds, so I used half poppy seeds and half crushed blanched almonds; had no molasses, so used part brown sugar and part maple syrup to make up the tbsp; had no cows milk so used a rice milk. Oh and I added a touch more b/soda. All I can say is this was one fantastic loaf of bread! It rose up beautifully and was soooo yummy. So I guess I played around with this recipe due to lack of exact ingredients, but must say I had alot of fun making the bread. Thanks so much Jean for sharing this great bread recipe! YYYYUM!-19 Feb 2007

Buttermilk and Spelt Soda Bread

Mr P and I both enjoy a good bit of bread. When Pump Street Bakery in Orford opened we thought that all our Christmases had come at once and we would never need to attempt to bake bread again. I enjoy baking bread, do not misunderstand me, but the enjoyment wears off quickly for me with something as technical as baking bread when it’s done on a daily basis, especially when menus change regularly.

The British Larder Suffolk team visited the Hand and Flowers in Marlow a couple of months ago. It was a very special and memorable visit and Tom and his team looked after us very well. Amongst all the special and delicious plates of food, the memory of the delicious and very tasty soda bread has stayed with me.

I was inspired to bake my own version of soda bread. It took a few attempts to get it right, or shall I say, the way I would like it to be. I used a local spelt flour mixed with wholemeal bread flour, and a teaspoon of honey gives the soda bread a rounded, moreish and lasting flavour. I add pumpkin and sunflower seeds for extra crunch to make it more interesting and give the bread another taste dimension too. The crust is superb bake the bread at a fairly high temperature and the crust will be crisp and the interior fluffy and delicious, exactly as you would expect it to be.

I now regularly bake this bread as I do find it very satisfying, and the best bit of all is that it’s incredibly quick to make. You can have a loaf of freshly baked soda bread on the table in just over an hour and you’re guaranteed to have the best smelling kitchen in the world!

Spelt soda bread

Sift the flour into a mixing bowl to let lots of air in. You should end up with about 340 g flour.

Add the salt and baking soda and mix well.

Add the figs and pumpkin seed from the sieve and mix

Add the buttermilk or yoghurt and mix to a nice firmish dough with a wooden spoon or in a mixer, Do not knead.

Shape into a round and place into buttered Dutch Oven (or straight onto oven pan)

Cook for about 25 minutes. After 25 minutes, take lid off Dutch oven and continue baking for another 10 minutes or so until loaf sounds hollow when tapped. The top shouldn't feel soft.

If you haven't used a Dutch Oven, place foil over bread after about 15 minutes cooking time so the top doesn't brown too much

Note: I am a bit casual with my measurements and cooking times, because every time I make this I have to adjust a few minutes here and there, and adjust the liquid. I used to cook this at 200 C but the oven I'm using now runs a bit hot. This really is a fool-proof recipe so long as you make sure the loaf is cooked well through and sounds hollow when tapped.

Alternatives: You can also use just 340 g Spelt flour and about 280 mls buttermilk or yoghurt. I usually use a mix of 140g white spelt and 200g wholemeal spelt. You could also add walnuts and grated cheese - delicious!

If you don't have Buttermilk on hand, you can use this trick as a substitute: Add one tablespoon of lemon juice to a measuring cup. Add milk and fill to the 1 cup measurement line. Stir the mixture together and let sit for 5 minutes.

For another simple Soda Bread recipe like this one, check out Paul's Quick Soda Bread or my Traditional Irish Soda Bread.

For more great recipes like this one, I suggest you check these recipes out:

Irish soda bread is a quick bread that uses baking soda for the leavening. This type of bread is naturally denser and heavier than yeast breads like our Dutch oven bread.

Since spelt flour is lower in gluten then it helps lighten the bread a bit but our favorite thing about the spelt flour is the flavor. It has a mild sweet/ nutty flavor.

Here are the easy steps for making this bread but be sure to scroll down to the printable recipe card below.

  1. Sift the dry ingredients into a mixing bowl and make a well.
  2. Pour the buttermilk in and stir it until it forms a soft ball of dough.
  3. Tip the dough onto the counter and shape it into a round disk then transfer it to a baking sheet.
  4. Use a knife to make a cross hatch slash in the top of the dough and then stick it straight into the oven. Bake until it is golden brown.

Tips for success

  • Make sure you pre-heat the oven before you begin. The bread needs to go straight into the hot oven as soon as it is mixed.
  • Do not substitute the baking soda with regular or non dairy milk. The baking soda needs the acidity of the buttermilk in order to react. You can however make your own &ldquobuttermilk&rdquo by replacing a tablespoon of regular milk with a tablespoon of vinegar.

After forming the loaf, the tradition is to slash a deep cross on the top with a sharp knife. The slash marks open up during the baking process. Folklore says that this is to &ldquolet the devil out&rdquo while it is baking. It also could be that it is easy to divide into four equal pieces.

No Yeast Spelt Soda Bread with Chia Seeds (ready to eat in less than an hour)

This rustic spelt soda bread is packed with nutritious spelt flour and chia seeds and couldn’t be any simpler.

Regular readers will know I love my bread machine. I’ve even got a section on my blog for bread machine recipes . I hate kneading, you see, and a bread machine takes all that pesky stickiness and hard work out of the equation. The only drawback is that is is a long process. Sometimes you don’t want to wait hours for your bread fix.

I woke up one Sunday and really fancied a nice bit of bread and a boiled egg. The only thing on offer was mass-produced white sliced bread tucked away in the freezer for emergencies. I remembered watching a Jamie Oliver video about him making soda bread. No yeast, he’d said. Quick to make. And no kneading. Yes!

Soda bread has its roots in Ireland and history says that it first made an appearance in the 1830s. It’s apparently traditionally eaten around St Patrick’s Day, although I didn’t know that. Who cares though? Bread as simple and yummy as this should be eaten any time, surely?

I looked around at a few recipes and this spelt soda bread is a kind of mishmash of everyone else’s. It’s not traditional. Of course spelt flour (both wholemeal and white) needed to factor in the equation. I also decided to throw in some chia seeds because, well, why not?

I can’t tell you how easy and quick this was. It looked rustic (part of its undeniable charm) and tasted so good. It also rose higher than I’d expected, too. With no yeast or eggs, I wasn’t expecting a great rise, but that’s what I got.

I used a skillet because I love them. You don’t have to. A flat baking tray is all you need to make this. I did use a mixture of Greek yoghurt and milk as the liquid, but I’ve seen buttermilk in many recipes. I am sure you could get away with just milk, too. It feels like an easy-go-lucky kind of bread, if you ask me.

So, the end result? Did less time in the making result in less taste in the bread? Hell, no. It tasted amazing. Slightly dense but no more so than my other wholemeal breads. The chia seeds added a depth of flavour, but I am not sure it needed them.

I was seriously blown away by how quick and easy this was to make. Since making my first loaf, I’ve whipped up several more versions, each one just as good as the first. It’s great toasted, too. Next time, I am going to add some raisins and cinnamon and see how that goes.


Once you have the oven and baking stone heated to 230°C, and all your ingredients and kit to hand, weigh the dry ingredients into the bowl and blend together.

Add the buttermilk and, using the scraper, mix the ingredients together for about 2 minutes, checking there are no dry bits at the bottom.

The moment all the ingredients have mixed together and you have a sticky dough, flour the work surface and tip the dough onto it. Then cupping the dough between your floury hands, shape it into a round and place directly onto the baking stone.

Using the scraper, cut a cross deeply into the dough and bake for 15 -20 minutes, until your soda bread has a great golden crust and sounds hollow when tapped on the bottom.

Tom's Tips : Have your oven hot and work fast to get your loaf baking before the bicarbonate of soda in the baking powder runs out of gas. This will help ensure your soda bread is light and delicious. Go with the very wet dough in the recipe. The bran in the whole meal will carry on absorbing the buttermilk after you've put it in the oven.

Malted Spelt Soda Bread Recipe | Tasty Bread in Half an Hour

Surely it’s impossible not to love soda bread! Not only is it soft and delicious, it’s ridiculously quick and easy to make.

When I talk about soda bread, I am using the term to cover any bread where bicarbonate of soda is the rising agent, rather than yeast.

This type of bread making is thought to have originated in the Americas, where European settlers and indigenous peoples used potash to leaven quick breads. Recipes began to appear in American cookbooks from the last few years of the 18th century onwards. The technique didn’t really appear in Europe until the middle of the 19th century, when bicarbonate of soda (also known as baking soda) first became available here.

Regardless of the origins, for me Ireland is the spiritual home of soda bread where it’s widely enjoyed, much loved and considered a classic, perhaps even a staple.

Soda bread can be made with wholemeal or white flour, or a combination of both. In Ireland, only versions made from white flour are commonly called soda bread. In Northern Ireland, wholemeal varieties are known as wheaten bread (and are often a little sweetened) in Éire, wholemeal versions are simply called brown bread.

With the exception of buttermilk, the ingredients are all long-life store cupboard essentials, so you can knock up a loaf at short notice. Even if you don’t have buttermilk, which is used in most traditional recipes, natural yoghurt or acidulated milk can be substituted in its place (see recipe). The key is to include an acidic element to activate the bicarbonate of soda.

Indeed, this recipe came about when Pete and I fancied some warm, freshly-baked home bread for lunch but weren’t prepared to wait the several hours a yeasted loaf would have taken.

I have a trusted recipe for soda bread but this time we decided to replace the whole meal flour with spelt – spelt flour is better suited to soda bread than yeasted recipes, as its gluten doesn’t readily form the elasticity required to stretch and trap the air bubbles created by yeast.

We also added malt extract, to give a little more flavour.

Some recipes use a higher proportion of oats to flour than ours, but we find this can make the texture a little too dense and heavy for our liking. Here, we used Mornflake medium oatmeal. Mornflake has been milling oats in South Chesire since 1675 and is still family-owned and managed by the descendants of the original miller, William Lea. The company contracts farms throughout the UK to supply it with grain and now sells both milled oats and a range of breakfast cereals.

We used Sharpham Park white spelt flour, grown on an organic farm in Somerset. We are also huge fans of their pearled spelt, which we use regularly in recipes like this chicken and pea farotto, a risotto-like dish in which spelt takes the place of rice.

Easy Peasy Spelt Bread


  • 4 1/2 cup light spelt flour
  • 2 tsp baking soda
  • 1 1/2 tsp salt
  • 1 3/4 cup plain yogurt full fat
  • 1/4 cup local honey




[…] delicious bread. The kids were proud of their accomplishment – and I was too! Here is the recipe we used. It is a quick bread to put together and requires no time to let rise. It was a perfect […]

[…] you are feeling slightly adventurous, try my Easy Peasy Spelt Bread recipe. It is super quick and you don’t even have to wait for it to rise before baking. The […]

This week I had planned on making this bread. I had all the ingredients in the pantry, but was unsure when I would ever find the time to make it! My daughter was in bed, my husband and son were out for errands. As I searched my brain for the list of things needed to be done, I decided to make this bread. It was made and in the oven in less than 10 minutes. It was just cooling by the time the boys had returned. My 4 year old gave me a thumbs up and said “good job Mom, this tastes really good”. This one is going right to my personal recipe files! Thanks Amy.

Hooray! Love that the recipe turned out so well for you Veronica! It is amazing what we can accomplish in a few minutes when we set our minds to it! There really is nothing like the smell of fresh bread baking in the house!

Leave A Comment Cancel reply

The content shared on this site is for informational purposes only and not to be taken as medical advice.

Wholemeal Spelt Soda Bread

With just four ingredients, no kneading and twenty minutes cooking time, this wholesome little loaf could not be easier to make. Unless, of course, your two year old pulls the glass bowl you’ve been mixing ingredients in off the side and smashes it onto the floor. After two years of next to no television, Nino has recently discovered the delights of Peppa Pig and, more specifically, Mr Bull. A large, loveable rogue, Mr Bull’s primary tasks in life seem to be making noise, digging up roads and breaking things (usually by accident). The perfect role model for a toddler. Needless to say, Nino’s suggestions that ‘Mummy mend it with superglue’ as we stood surrounded – barefoot – by shattered glass were met with a weary raised eyebrow.

Bare foot inspection and broken glass sweeping aside – just be sensible and use a plastic or metal bowl – this fuss free loaf is perfect for making with kids. The flour and baking powder can be weighed and stirred together, salt sprinkled in and yoghurt dolloped after that without any concerns about knocking out air or kneading in a particular fashion. It’s also pretty magical to see a fully fledged loaf emerge from the oven just twenty minutes after making and will quickly satisfy the hungriest tummy if your bread bin and freezer are bare. Even if you don’t have kids, it’s a lovely recipe to have up your sleeve for when you’re short on time and only a freshly baked loaf will do.

Rather than the traditional buttermilk, I’ve used yoghurt here. It’s my go-to for soda bread, primarily because we always have flour in the cupboard and yoghurt in our fridge, and although this loaf is 100% wholemeal the texture is beautifully fluffy. We dug into ours warm mere moments after it came out the oven which – with my serious baking hat on – isn’t advisable: you get a better crumb if you allow the loaf to cool completely before slicing. But with my mum hat on and a hungry, excitable toddler to feed, the steaming hot slices smeared with melting butter tasted pretty damn delicious. Your call.